Benny Sanjaya
Chippendale,Australia
Summary
Creative and passionate chef with experience in leading kitchen operations, menu development, and team management. Skilled in crafting innovative dishes that cater to diverse palates while ensuring high standards of food safety and quality. Demonstrated ability to improve kitchen efficiency and enhance dining experiences through effective leadership and culinary skills. Successfully elevated guest satisfaction by consistently delivering exceptional meals and fostering a positive working environment for the culinary team.
Overview
4
4
years of professional experience
Work History
Head Chef
Bistro kai
Chatswood, New South Wales
10.2023 - Current
- Designed seasonal menus featuring fresh local ingredients for customer satisfaction.
- Supervised kitchen staff to ensure efficient food preparation and service.
- Managed inventory and ordered supplies to maintain kitchen operations.
- Trained new team members on food safety and cooking techniques.
- Collaborated with front-of-house staff to enhance dining experience.
- Implemented quality control measures for food presentation and taste consistency.
- Trained new kitchen staff in food safety regulations and proper cooking techniques.
- Developed menus and recipes for a variety of dishes, including appetizers, entrees, desserts, and specialty items.
- Ordered food supplies from vendors to maintain adequate stock levels.
- Monitored food production to guarantee quality standards were met.
- Maintained accurate records of inventory, sales, labor costs, and other operational costs.
- Monitored temperatures of prepared food and cold-storage areas.
Chef De Partie
A.P House (A.P Bakery)
04.2023 - 05.2023
- Preparation for the day.
- Managing the grill section.
- Order stocks, and check deliveries.
- Worked closely with other chefs to coordinate meal preparation activities during busy shifts.
- Managed food usage with proper stock rotation to prevent spoilage.
- Monitored food preparation techniques to ensure that high-quality products were served consistently.
- Adhered to health and safety regulations while preparing food items in the kitchen area.
- Prepared and plated dishes according to A.P Bakery standards.
- Maintained cleanliness and organization of the kitchen workspace.
Chef De Partie
Restaurant Ka
03.2023 - 04.2023
- Preparation for the day.
- Managing ordering.
- Prepare, cook, and serve hot and cold meals as and when required.
- Managing the grill section.
- Managed inventory and ensured freshness of ingredients daily.
- Prepared high-quality dishes in fast-paced kitchen environment.
- Assisted Head Chef in menu planning and recipe development.
- Conducted regular inspections of kitchen areas, equipment, utensils, and storage facilities to ensure they met hygiene requirements.
- Cleaned and sanitized kitchen equipment, utensils and work stations.
Chef De Partie
Bistro Cedric’s
10.2021 - 06.2022
- Plan the menu discussion with owners, managers, and other chefs.
- Monitor food and other costs to improve profitability.
- Prepare, cook, and serve hot and cold meals as and when required.
- Provide for special dietary requirements where necessary, and take into account the preferences of individual clients.
- Liaise with the manager when planning and costing menus in order to provide a balanced, nutritious diet, making the best use of available fresh foods.
- Arrange and participate in staff and client meetings as required.
- Maintain accurate records of food supplies and freezer/fridge temperatures.
- Enforce hygiene standards in the kitchen, and clean the kitchen regularly.
- Ensure stock rotation. Order stocks, check deliveries, and value stocks as required.
- May train kitchen staff if required.
Education
Diploma of Hospitality Management -
Harbour City Collage
Surry Hills, NSW06-2024
Certificate IV in Kitchen Management -
Harbour City Collage
Surry Hills, NSW05-2024
Certificate III in Commercial Cookery -
Harbour City College
Surry Hills, NSW04-2024
Skills
- Food safety
- Quality control
- Time management
- Staff training
- Inventory management
- Menu planning
- Kitchen organization
- Problem solving
- Inventory rotation
References
- Taiyo, Owner, 0412 384 024, Cedric’s
- Zac, Ng, Owner, 0405019285, Restaurant Ka
- Budi, Santoso, Head Chef, 0424238898, A.P House (A.P Bakery)
Languages
Indonesian
Native/ Bilingual
English
Professional
Chinese (Mandarin)
Limited
Italian
Elementary
Timeline
Head Chef
Bistro kai
10.2023 - Current
Chef De Partie
A.P House (A.P Bakery)
04.2023 - 05.2023
Chef De Partie
Restaurant Ka
03.2023 - 04.2023
Chef De Partie
Bistro Cedric’s
10.2021 - 06.2022
Diploma of Hospitality Management -
Harbour City Collage
Certificate IV in Kitchen Management -
Harbour City Collage
Certificate III in Commercial Cookery -
Harbour City College
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